Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases
Metadata
Show full item recordAuthor
Reboredo-Rodríguez, Patricia; Varela López, Alfonso; Forbes Hernández, Tamara Yuliett; Gasparrini, Massimiliano; Afrin, Sadia; Cianciosi, Danila; Zhang, Jiaojiao; Manna, Piera Pia; Bompadre, Stefano; Quiles Morales, José Luis; Battino, Maurizio; Giampieri, FrancescaEditorial
MDPI
Materia
Olive oil Bioactive compounds Cancer Cardiovascular diseases Prevention MediterraneanDiet
Date
2018-08-08Referencia bibliográfica
Reboredo-Rodríguez, P. [et al.]. Review Phenolic Compounds Isolated from Olive Oil as Nutraceutical Tools for the Prevention and Management of Cancer and Cardiovascular Diseases. Int. J. Mol. Sci. 2018, 19, 2305; doi:10.3390/ijms19082305.
Abstract
Non-communicable diseases (NCDs) have become the largest contributor to worldwide
morbidity and mortality. Among them, cancer and cardiovascular diseases (CVDs) are responsible
for a 47% of worldwide mortality. In general, preventive approaches modifying lifestyle are more
cost-effective than treatments after disease onset. In this sense, a healthy diet could help a range
of NCDs, such as cancer and CVDs. Traditional Mediterranean Diet (MD) is associated by the
low-prevalence of certain types of cancers and CVDs, where olive oil plays an important role. In fact,
different epidemiological studies suggest that olive oil consumption prevents some cancers, as well as
coronary heart diseases and stroke incidence and mortality. Historically, the beneficial health effects
of virgin olive oil (VOO) intake were first attributed to the high concentration of monounsaturated
fatty acids. Nowadays, many studies indicate that phenolic compounds contained in olive oil have
positive effects on different biomarkers related to health. Among them, phenolic compounds would
be partially responsible for health benefits. The present work aims to explore, in studies published
during the last five years, the effects of the main phenolic compounds isolated from olive oil on
different cancer or CVD aspects, in order to clarify which compounds have more potential to be used
as nutraceuticals with preventive or even therapeutic properties.